Instant sauerkraut - 6 recipes for crispy and juicy cabbage

Friends, hello everyone, and today we have sauerkraut on the table. Soon all gardeners will take cabbage from their summer cottages, start preparing it in different ways and, of course, ferment it. I am no exception and I approach this matter with special responsibility and now I want to share with you some ways of preparing this wonderful vegetable. By the way, I recently cooked Korean-style cabbage, I’m attaching the link. By the way, the same thing is instant.

Of course, sauerkraut preserves and contains a huge amount of components valuable for the body. First of all, these are vitamins A, C, E, group B, ascorbic acid, as well as mineral components - iron, potassium, magnesium, phosphorus, probiotic substances, fiber and many, many other useful substances.

This product is dietary, only 19 kcal per 100 g. I think that this is already enough to cook and eat sauerkraut.

Sauerkraut in its own juice

Now let's move on directly to the recipes for instant sauerkraut. I have a few especially good ones and I hasten to share them with you.

Recipe for sauerkraut in brine for a 3 liter jar

Each housewife has her own recipe for preparing any dish. So I have one like this. It is very simple, you don’t need to put in a lot of effort, and it won’t take much of your time. Despite its simplicity, cabbage turns out very tasty. In the future, it can be used for soup or stew with meat. Fragrant, juicy and crispy, it will not leave anyone indifferent. I also love sauerkraut with fresh onions and vegetable oil (preferably unrefined oil), in the form of a salad.

Ingredients

Cabbage 2.3 - 2.5 kg.
Carrots - 1 pc.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Black peppercorns - 15 pcs.
Water - 800 ml.

Step 1. Take a good and strong head of cabbage, cut it into four parts and chop each part into thin strips. This can be done manually with a knife, or using a special shredder. This will be faster and the straws will be the same size.

Step 2. Grate the carrots on a regular coarse grater and mix with chopped cabbage.

Step 3. Place the mixed vegetables in a thick layer in a jar, periodically sprinkling the layers with ground black pepper. Try to lightly press down the layers with your hand, of course, if it fits in your jar. And if not, then take a masher.

Jars must be clean and sterilized.

Approximately one three-liter jar takes 2.3-2.5 kg. cabbage

Step 4. Dissolve salt and sugar in boiled water that has already cooled to room temperature. Fill the cabbage in the jar with the resulting brine to the top.

It is best to place the jar on a plate, since the cabbage will give up its juice overnight and the amount of marinade will be much greater. So, let the excess brine flow out onto the plate.

The next day, the cabbage should be pierced several times to the very bottom with a wooden stick and the gas should be released. If this is not done, the cabbage may taste bitter.

This needs to be done several times a day.

Instant hot salting with garlic and vegetable oil

It’s easy to ferment vegetable salad in an instant! A quick recipe great for beginners. It’s simply impossible to mess up a salad recipe with vegetable oil and garlic!

Ingredients:

forks - about 4.5-5 kg;
carrots – 250-300 gr.;
onion heads – 2 pcs.;
2-3 cloves of garlic;
2 liters of water;
4 tbsp. l. salt;
sand - 2 tbsp. l.;
vinegar essence - 2 tbsp. l.

Step-by-step preparation:

Grind with forks through a shredder. Chop the onions and carrots in the same way. It is permissible to press the garlic through a press. Don't want to do it through the press? Chop the cloves finely.

Place the slices in a bowl. Shift your hands, not too much. Divide into jars.

Prepare hot brine. Boil water with salt and sugar. Add 70% vinegar essence. After boiling for 5-6 seconds, remove from heat.

Pour into jars. Pierce the slices with a chopstick or crush them with a fork. The jars must be filled to the top with liquid.

Place containers on plates. Cover the top with a thin lid. Quick cabbage will be ready in 12 hours.

Sauerkraut in brine for the winter - a very tasty recipe in a jar

Step 5. Cover the jar again with a lid and leave at room temperature for another three days, remembering to pierce the cabbage each time.

The fermentation process is in full swing and as you pierce it, the brine will become less, you need to add it each time from the plate on which the jar stands.

On the third day, you can already taste the cabbage and if everything suits you, then close it with a nylon lid and put it in a cool place for a longer time. If the cabbage is not removed, it will ferment and become too sour, but this way it turns out very tasty.

Sauerkraut with beets Caucasian style

The recipe I’m going to tell you about now is simply amazing. You probably know yourself that Caucasians are people who love something spicy. That is why our preparation will include hot pepper. And to get a more interesting taste we will add beets. It will color our cabbage red and give it a wonderful aroma.

We will need:

Calculation for a 2 liter jar

cabbage - 1-1.2 kg.
fresh beets (peeled) -200 gr.
garlic - 2 heads
hot pepper - 1 pod

Brine:

water - 1 liter
pickling salt - 2 tbsp

Preparation:

1. Divide the peeled head of cabbage into two equal parts, remove the stalk from both sides. Then cut the cabbage into small cubes.

2. Peel the beets. We cut into plates, but not very thick. On average, the thickness of one is 3-5 mm.

3. Wash the hot pepper and cut it into small pieces.

4. Now we begin the process of putting all the products into the jar. To do this, take a glass container with a volume of 2 liters. Place beets, sliced garlic and hot pepper on the bottom. Next add shredded cabbage. This way we fill the entire jar.

Let's start preparing the brine. Pour the required amount of salt into cold boiled water. Mix everything thoroughly until the bulk ingredient is completely dissolved.

5. Fill the jar with vegetables with the prepared brine.

We put a heavy press on top, making it from scrap materials.

Place a tray or deep dish under the glass container. So that if juice leaks, it does not flow onto the table. We keep the cabbage in this state for 6 days.

After the time has passed, remove the press. Cover the jar with a lid and put it in the refrigerator.

This sauerkraut with beets goes well with potatoes cooked in any form.

Instant sauerkraut in a jar per day without vinegar

When I have a cabbage harvest, I try to cook it in different ways. And this is also a very good recipe. And it should also take its place in your piggy bank. During the cold, long winter, cabbage can serve as an excellent source of vitamin C. Everyone knows that vitamin C helps strengthen the immune system, and this is very important during the flu and cold season. With such cabbage, we will survive all the cold and frost!

This is a very interesting, quick, and most importantly delicious recipe for making sauerkraut in just one day. So what do we need?

Ingredients

Cabbage
Sugar - 1 tbsp. l.
Salt - 1 tbsp. l.
Mixed peppercorns
Bay leaf
Water - 1 liter

We start the recipe by washing the cabbage and removing unnecessary leaves. Let the water drain while we work on the brine.

Cabbage in a day

For a good feast, sauerkraut will be the ideal solution. It cooks quickly and tastes excellent.

Ingredients:

head of cabbage;
carrots – 2 pcs.;
salt – 55 g;
cumin - a pinch;
spices to taste;
fruit vinegar – 45 ml;
unfiltered aromatic oil – 65 ml;
granulated sugar – 60 g.

How to prepare

Preparing vegetables. The cabbage is chopped into strips, the carrots are cut into strips or grated on a Korean carrot grater.
Vegetables are ground with sugar and salt to release the juice. If the vegetables are not juicy enough, you need to add water.
Prepare the marinade from oil, vinegar and cumin.
Place black pepper and bay leaf in the bottom of the container. Vegetables are laid out on top and marinated in.
Put the jar of cabbage in the refrigerator; it will be crispy and fragrant by the evening.

Watch the video! Sauerkraut per day

Quick sauerkraut - recipe in a jar without vinegar

Pour a liter of water into a saucepan and bring it to a boil. Then you can turn off the heat, and add the water, bay leaf, peppercorns, salt and sugar. Completely dissolve the ingredients and cool the brine to room temperature.

Shred the cabbage into small strips.

Fill the jar tightly with shredded cabbage. Each layer should be pressed down firmly with your hand or a masher.

I don't use carrots in this recipe. This way the cabbage remains snow-white, and each layer can be topped with a bay leaf. This will only make it more flavorful.

Leave room for the brine and begin gradually pouring the marinade into the jar. You need to pour it in several stages so that each layer of cabbage is completely saturated with the brine.

We place the jar on a plate and every 3-4 hours you should pierce the cabbage to the very bottom so that all the bitterness comes out of the cabbage. Within a day our cabbage will ferment and will be very tasty. We transfer it to a plate and only now you can add colors and trim the carrots.

The recipe is quick and tasty; in just one day we got aromatic and crispy sauerkraut.

Sauerkraut with cranberries in a 3 liter jar

Cranberries go great with classic sauerkraut recipes. Gives them a kind of sourness. On a plate it looks elegant and attractive. Berries can be added at the very beginning of fermentation. Or you can add it when serving.

Just sprinkle the cabbage with berries, pour in sunflower oil and the appetizer is ready. You can eat this dish as a salad, or you can serve it with meat and potatoes. Delicious! Today we will prepare crispy sauerkraut in brine with cranberries. It is easy to prepare, eaten quickly and with pleasure.

We will cook in a 3-liter jar. This volume of cabbage takes 2-2.2 kg. This is less than other similar recipes. But there is an explanation! In classic recipes, we try to let the cabbage release juice, so we squeeze it tightly with our hands, compact it in a jar with a masher or our own fist. So it turns out that with this method, 2.5 kg or even more can be placed in a jar. Here we cannot press too hard, because we are adding berries that can be easily crushed if the jars are compacted tightly.

So, first, chop all the cabbage and grate the carrots. Add cranberries, allspice, black pepper, and bay leaves.

Mix the vegetables very carefully so that the carrots, cranberries and spices are evenly distributed throughout the preparation.

Fill jars with cabbage. Do not compact too much so as not to crush the berries.

Prepare the brine as follows! Boil the water and let it cool to room temperature. Add 1 tablespoon of sugar and 2 tablespoons of coarse salt. Mix thoroughly to dissolve the ingredients and to allow any specks that may be present in the rock salt to settle.

Pour our brine into a jar with the preparation. The cabbage ferments for three days. A lot of juice is released, which accumulates below, in the plate. Every morning and evening we pierce the thickness with a stick, carbon dioxide is released and the cabbage settles. We pour the juice from the plate back into the jar so that the top of the workpiece is necessarily under the brine.

On the third day the seething stops. We cover the cabbage with a lid and put the jar in the refrigerator. Sauerkraut with cranberries is incomparable! Simply delicious with a piece of black bread! Bon Appetit everyone!

Crispy and juicy instant sauerkraut with vinegar

Cabbage is a very wonderful appetizer at any time. Even if there is a bad year, it’s okay, you can buy a fresh, crisp head of cabbage in the store all year round. This year our harvest is not bad, so I’m not worried and will cook it in several ways and this, of course, too. Maybe you will like it too. In general, look and remember!

Ingredients

Cabbage - 1 pc.
Carrots - 1 pc.
Water - 1 liter
Sugar - 180 grams
Salt - 2 tbsp. l.
Vinegar 9% - 120 ml.
Vegetable oil - 100 ml.

Unlike the previous recipe, in this one we will use carrots. It will not only change the taste, but also give our cabbage a beautiful and bright color.

And to begin with, as always, chop the vegetables into strips in any way convenient for you and mix.

There is no need to mash the cabbage too much, just stir.

Quick recipe with beets

This recipe will be one of the first to offer. The beets will be here for decoration so that the cabbage acquires a rich pink color. This appetizer will decorate any table. You can use it immediately, or you can preserve it for the winter if you sterilize it in jars.

The entire process will take 24 hours.

For preparation you need:

700 g cabbage;
1 juicy beet;
2 pcs. red and yellow bell peppers;
garlic clove;
5 sprigs of dill and basil;
4 tbsp. l. vinegar 9%;
2 tbsp. l. Savoy salt (regular coarse salt is fine);
1 tbsp. l. Sahara;
6 pcs. allspice;
water.

Step-by-step preparation

Prepare white cabbage, juicy beets and two fleshy peppers, preferably in different colors, so that the appetizer is bright. Definitely garlic.
Wash the cabbage, cut off the top defective leaves, cut out the stalk. It is more convenient to cut larger. You can divide the head of cabbage in half, then cut it into 2-3 cm slices, like a watermelon. These skibs are cut into large cubes. The cabbage will fall into pieces on its own.
Place in a bowl and add salt, leave for 5 minutes.
Peel the bell pepper and cut it as you like. Pour over the cabbage.
Peel the beets, wash and cut into strips or grate on a coarse grater.
Wash and finely chop the greens.
Mix all the ingredients, put them in a clean, dry jar, and chop the garlic into fine slices.
Pour 1.5 liters of water into a saucepan or stewpan and add Savoy salt. It is better suited, because it is sea and has added spices. You can also use a regular one. Add sugar and allspice to the water. Boil the marinade and simmer for a couple of minutes until the salt dissolves.
Pour vinegar and hot marinade into a jar, cover and leave on the table for a day, not in the refrigerator.
After 24 hours you can eat the cabbage.

Watch the video! Georgian sauerkraut with beets

A very simple way to make crispy and juicy sauerkraut

Pack all the cabbage tightly into the jar.

Dissolve salt and sugar in one liter of boiling water and pour vinegar and vegetable oil into it. Stir and fill the jar with cabbage with brine.

If there is any brine left, do not rush to pour it out. Air will come out of the jar, the cabbage will settle and then it will need to be topped up. Cabbage should always be covered with marinade.

Leave the jar at room temperature for 2-3 days. Every 5-6 hours we make punctures in the cabbage to release gas. And already on the third day you can try.

Such cabbage will always remain juicy, crispy and retain all the vitamins that we really need, especially in winter.

Sauerkraut with cranberries and apples

Not long ago, our family fell in love with the method of fermenting vegetables with apples and cranberries. Very tasty and healthy, contains only 42 kcal, a lot of vitamin C, and other useful substances.

You can cut the apple into slices, or use quince, it will also be very tasty. The vegetables turn out sour-salted, crispy, and very juicy. Just right for a drink.

Ingredients:

2.5-3 kg. white cabbage
1 carrot
1 sour green apple
100 grams of cranberries
2.5 tablespoons salt

Cooking process:

Grate the cabbage and apple using a grater or cabbage shredder.

Grate the carrots, add salt, grind the vegetables, put them in jars and tamp them down. Then we leave it to ferment in a warm place for 3 days. Every day, pierce with a stick and release the gas that forms.

On day 3, add cranberries and put the jars in the refrigerator. Here is such a simple, unpretentious recipe.

Sauerkraut with beets - a recipe like my grandmother’s

If you want to add some flavor to your cabbage, just add beets. Your cabbage will sparkle with different colors. Literally - the color is very appetizing, the aromatic cabbage will not leave anyone indifferent. I want to share with you a quick and beautiful recipe. A delicious preparation will show off on your table.

Ingredients

White cabbage - 1 pc.
Beets - 1 pc.
Carrots - 1 pc.
Garlic - 2 cloves
Dill seeds - 1 tbsp. l.
Salt - 1 tbsp. l.

Shred the cabbage into strips. By the way, to quickly chop cabbage, you don’t need to have special graters and knives. You can use regular vegetable peeling. The straw also turns out smooth, thin and beautiful. This type of cabbage is even more convenient to eat.

Grate carrots and one medium beet into the cabbage on a fine grater.

You also need to finely chop a couple of cloves of garlic, add salt and dill seeds. They will give our sauerkraut a spicy aroma. If you don’t like dill, you can add coriander, cumin or cloves to taste.

Mix thoroughly and crush the cabbage with your hands so that it releases the juice. Let's put it in a jar and compact it properly with a masher.

We will ferment the cabbage for three days at room temperature. Several times a day it must be pierced and compacted again.

In three days, thanks to the beets, the cabbage acquires a beautiful red color, and in addition to being an excellent snack, you also get a salad that is healthy for the body.

Selection and preparation of vegetables

Late and mid-late varieties are preferable for harvesting. Such heads of cabbage are harder than early vegetables, and accordingly, the final product will be tasty, juicy and crispy. When choosing vegetables to prepare for the winter, you need to focus on the following parameters:

in appearance: the head of cabbage should not have external damage, be smooth and round;
to the touch: hard, elastic, with light pressure a slight crunch or creaking is heard;
taste: the vegetable is juicy, sweet in taste, without the presence of bitterness.

Before fermenting, the head of cabbage is prepared by removing the top leaves; there is no need to wash it. After this, cut in half and chop into strips.

Other vegetables that are added to the twists must be washed and peeled. Bell peppers are removed from the seeds, and the stalks of tomatoes are removed. Old zucchini is cleaned, young zucchini is chopped with peel. Apples are freed from seeds.

Classic recipe for instant sauerkraut

As you may have guessed, there are a lot of recipes for preparing cabbage for the winter. Each recipe has its own ingredient, which gives it its own unique taste. In this recipe, apart from the classic ingredients, there is nothing superfluous. Maybe some people like it better this way, without extra seasonings and spices. By the way, I think this option is good for soups. Nothing can stop you from enjoying the real taste of borscht with sauerkraut.

Ingredients

Cabbage - 2.5 kg.
Carrots (medium) - 1 pc.
Salt - 55 grams
Sugar - 1 tsp. optional

The classic version of sauerkraut requires only three ingredients: salt, cabbage and carrots. But if you really want to, you can also add a little sugar, as it speeds up the fermentation process. The same applies to spices. If you want to add color and aroma, you can add your favorite spices.

Cut out the stalk of the cabbage and chop it into even strips.

Peel the carrots and grate them on a coarse grater.

We combine it together in a deep bowl, where it will be convenient to crush and press it. If the volume of cabbage is large, then you can use a baby bath as a dish.

Sprinkle the cabbage with salt and mix thoroughly, kneading it well with your hands. The juice should run from the cabbage.

Place the cabbage in a thick layer into any convenient container. It could be a pan, a jar, or like I have today, an enamel bucket. We press each layer properly with our hands, and the cabbage juice should completely hide it.

If during fermentation, already on the second day, the cabbage does not release juice or there is little juice, then simply pour a little water onto the surface of the cabbage. The cabbage should completely drown in juice.

We will ferment cabbage for three days, if the temperature in your room is like mine, 23 degrees, if it is less than 19, then the fermentation process will take place more slowly, up to 1 week. At least twice a day you need to make punctures in the cabbage and let out the air. The smell will be sour, maybe not even pleasant, but this should not scare you, the fermentation process is underway and it should be so.

Sauerkraut stores very well, and if you have made a whole mountain of such cabbage, then feel free to transfer it into sterilized jars, cover with a nylon lid and store in the cellar at least until spring.

Before eating, sprinkle it with vegetable or olive oil and add finely chopped onion. You can also decorate with herbs and a complete salad-appetizer is ready. It turns out very tasty if you add this cabbage to various fillings for pies, dumplings, zraz, or you can simply stew it with meat. I assure you it is very tasty.

Sauerkraut without salt and sugar in a saucepan

For gourmets and fans of those who do not like adding vinegar and other additives to their dishes, I recommend taking this recipe into your arsenal. In addition, it is also sugar-free and salt-free. How is this possible, but just like that, read further the instructions and repeat.

Few people know, but in Rus' they never added salt if they wanted to get fermented products and not salted ones.

We will need:

cabbage - 6 kg
carrots - 2 kg
dill seeds - 0.5 tbsp.
bay leaf - a couple of pcs.

Stages:

1. So, shred white cabbage leaves together with carrots. Take a large bucket or basin and get creative. Sprinkle in the dill seeds. Mix everything with your hands.

If you want, you can experiment and add any other spices here.

2. Pack the cabbage and carrots tightly in a saucepan and place a saucer on top, and on top, think of and place any weight, like oppression, but quite heavy. You can take a weight, or think of something else weighing 15 kg. After 15 hours, or maybe 24 hours, juice and a little foam will appear. The process we need will begin.

Remove the weight and replace it with a 2.5 kg weight. Don’t forget to poke it with a stick every 5 hours to let the air out. Keep in this position for another 1 day. And then taste the resulting product.

Secret! The longer it sits, the more sour and juicy it will turn out. So try it.

3. From such a delicious snack you can make bigus and fill pies. Bon appetit!

Instant sauerkraut - quick and very tasty

In order for sauerkraut to be successful, we need to choose the right variety. Not every variety is suitable for pickling and I try to plant several. For pickling, in my opinion, late-ripening species are best suited. Also, I pay attention to the fact that cabbage grows throughout Russia, because... I live in Siberia, so my cabbage must have time to ripen. Our summer is not very long, so I plant varieties such as “Amager” and “Geneva”.

The most delicious sauerkraut comes from winter varieties; their heads are still very dense and slightly flattened.

Ingredients

White cabbage - 2 kg.
Carrots - 1 pc.
Salt - 50 grams
Sugar - 1 tsp.
Bay leaf - 2 leaves
Water - 1 liter
Peppercorns - 1 pinch

In all of the above sauerkraut recipes, we cut the cabbage into strips. This type is very suitable not only for the winter, but it is also very convenient to eat. The cabbage cut will not be changed in this recipe. Let's cut into strips the same way as last time. In general, let's look...

Sauerkraut: health benefits and harms

Well, at the end of today’s topic, I would also like to raise the issue of the benefits of this product. Thus, thanks to the natural fermentation process, the vegetable normalizes the state of the intestinal microflora and improves all digestive processes. Sour cabbage is also able to consistently retain its entire mineral and vitamin complex for as long as 2-3 months. Cabbage also contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity is increased and vitamin deficiency is prevented.

This acidic product helps cope with constipation, eliminates parasites and intoxication of the body. Plus, the vegetable has the ability to resist malignant cell damage. Sauerkraut is also used in the treatment of diabetes. But for men, this vegetable helps maintain sexual activity for a long time. The fermented version is also used in cosmetology.

Of course, we should not forget that despite such positive and beneficial properties, not everyone can eat sauerkraut. Thus, its use is not recommended for people suffering from gastric and duodenal ulcers, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other gastrointestinal diseases.

For those who suffer from flatulence, its use is also undesirable. If you are prone to edema or have kidney problems, then also refrain from taking an acidic product.

If you have no contraindications, then in order for sauerkraut to bring only benefit to the body and not harm, consume it 2-4 times a week, no more often.

I hope my information was relevant, and the recipes were in demand. That's all for me. Bye bye!

Further storage of workpieces

In order for vitamin slices to be stored for as long as possible without compromising their characteristics, a number of conditions must be met:

Choosing suitable containers: containers made from materials such as wood, glass, enamel, and plastic are suitable for storage.
Maintaining temperature conditions: optimally the product is stored in the range from 0 to 4 degrees above zero.
Brine level: The liquid should not fall below the vegetable mixture.
Airtight lids: Cabbage will last longer in a sealed container.
To extend shelf life, the vegetable mixture can be topped with a thin layer of vegetable oil or sprinkled with mustard powder..

Sauerkraut is a frequent guest on Russian tables. The dish is popular due to its accessibility and versatility: it can be served as an appetizer, salad, or added to cabbage soup. The big advantage is the simplicity and speed of preparation.

Preparing containers

Previously, starters were made in wooden barrels; this type of container is still the most preferred today. But if you don’t have a tub on the farm, any container whose walls do not react with fermentation products will do. Aluminum and iron are unsuitable materials for preparing and storing sourdough starters.

In the old days, barrels were steamed by filling them with water and throwing in a few hot stones. Modern containers made of glass and stainless steel are thoroughly washed before fermentation, the inner surface is treated with vinegar, alcohol and vegetable oil.

How to deliciously ferment cabbage at home: secrets and tricks

There are many tricks in this process, so for beginners, read what I write next with special attention:

For pickling cabbage, we choose medium and late varieties; early cabbage is absolutely not suitable - it will be soft and unappetizing. The head of cabbage is dense, hard, weighty, the color inside is white.
You shouldn’t grind it too much when cutting, otherwise you won’t hear a crunch.
Coarsely ground salt, not iodized.
Utensils for the product – glass, enamel, wood. No aluminum or stainless steel!
The temperature during fermentation is cool, 18-22 and no changes.
To ferment in an enamel bucket, tank or wooden barrel, it is necessary to have a pressure - a circle with a slightly smaller diameter than the container and a weight on top. Our grandmothers used a wooden circle and a cleanly washed cobblestone; I, as an advanced granddaughter, use a suitable inverted enamel pan lid instead of a wooden circle and a five-liter plastic bottle with water instead of a cobblestone.
A brand new wooden barbecue skewer is quite suitable for piercing.
This prepared product should be stored in a cold cellar or refrigerator so as not to over-acidify from 0 to 3 degrees.
The longer cabbage is stored, the more sour it becomes.
For borscht, bigos or cabbage soup, sauerkraut can be frozen in the freezer, packaged in small containers or bags so that it can be used at a time after defrosting.
And lastly, it’s better to ferment cabbage during the waxing moon... I don’t know why, but my grandmother always did it that way.

God help you, as they say!